- Scones, Eggs Bennedict and Pecan Crusted Bacon
Orange Almond Scones
Batter:
2 cups flour ½ cup orange juice
1/3 cup sugar 1 large egg
11/2 teaspoons baking powder 11/2 teaspoons almond extract
½ teaspoon baking soda zest of ½ orange
1 stick butter ¼ cup almonds, sliced
Orange Almond Glaze:
5 tablespoons powdered sugar 1 teaspoon almond extract
1 tablespoon orange juice zest of ½ orange
For the batter: Preheat oven to 400 degrees. In a large bowl, sift together flour, sugar, baking powder, and baking soda. Cut butter into ½ inch cubes and distribute over flour mixture. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, combine orange juice, egg, almond extract and orange zest. Add to flour the mixture. Add almonds; stir until well mixed. With lightly floured hands, pat the dough into an 8 inch diameter circle on an ungreased cookie sheet. If the dough is sticky, add more flour. Cut into wedges with a serrated knife. Bake 14 – 16 minutes.
For the glaze: In a small bowl, add orange juice and almond extract to powdered sugar. Stir until blended. Add orange zest. Serve over warm scones.